When someone says turkey, do you automatically think Thanksgiving? Many people do.
Of course, you can eat turkey at any time of the year. Here are six turkey recipes to get you through the day, including Colorful Turkey Stuffed Peppers and two different turkey burger recipes. Enjoy!
TOMATILLO TURKEY CHILI
Makes 6 servings.
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Ingredients
1 Tbsp. canola oil
1 cup chopped onion
2 medium green bell peppers, seeded and chopped
1 large red, orange or yellow bell pepper, seeded and chopped
1 lb. lean ground turkey meat
4 cloves garlic, minced
1-2 fresh Fresno or jalapeno peppers, seeded and finely sliced
1 Tbsp. coriander
1 Tbsp. oregano
1 tsp. chili powder, or to taste
1 tsp. cumin
Salt and freshly ground black pepper
2 cups diced tomatillos or 2 (11 oz.) cans
1 cup frozen yellow corn
1 (15 oz.) can no salt added pinto beans, rinsed and drained
2 cups low-fat, reduced-sodium chicken broth
1/3 cup finely chopped cilantro
1/3 cup chopped green onions
Lime wedges for garnish
1/2 cup non-fat, plain, Greek yogurt, optional
Directions
Quick cooking directions:
In large pot, heat oil over medium-high heat. Add onion and bell peppers and saute until onion is translucent, about 5 minutes. Add turkey and saute until meat begins to brown, about 5 minutes.
Stir in garlic, Fresno or jalapeno peppers, coriander, oregano, chili powder and cumin. Salt and pepper to taste. Saute 2 minutes, stirring often.
Add tomatillos, corn, beans and broth. Reduce heat, cover and simmer for a minimum of 20 minutes, stirring occasionally.
Divide chili among six serving bowls. Garnish with cilantro, green onions, lime wedges and yogurt, optional.
Slow cooking directions:
In medium skillet, heat oil over medium-high heat. Saute onion and turkey until turkey almost cooked through, but still slightly pink, about 5 minutes.
In slow cooker, add turkey-onion mixture and remaining ingredients except cilantro, green onions, lime and yogurt. Stir until combined. Cook on low for 6 hours or on high for 4 hours, stirring occasionally.
Divide chili among six serving bowls. Garnish with cilantro, green onions, lime wedges and yogurt, optional.
Nutritional Information Per Serving: Calories: 256; Protein: 19 g; Fat: 9 g; Sodium: 75 mg; Saturated Fat: 2 g; Dietary Fiber: 8 g; Carbohydrates: 29 g
COLORFUL TURKEY STUFFED PEPPERS
Yield: 4 servings
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Source: Jennie-O
Ingredients
2 bell peppers, preferably a mix of yellow, green or red
1/2 (16-ounce) package Jennie-O Extra Lean Ground Turkey Breast
1/4 cup chopped onion
2 cloves garlic, minced
1 tablespoon fresh basil or 1 teaspoon dried basil leaves
1/4 teaspoon salt, if desired
1/4 teaspoon freshly ground black pepper
1 (14-1/2-ounce) can low-sodium diced tomatoes or seasoned diced tomatoes, drained
1/2 cup cooked white or brown rice
3/4 cup shredded low-fat Cheddar cheese, divided
paprika, if desired
fresh parsley, if desired
Directions
Heat oven to 375F.
Cut bell peppers lengthwise through stems keeping stem halves intact to hold stuffing. Discard seeds and veins.
Cook peppers in boiling salted water 5 to 6 minutes or until crisp-tender. Drain and immediately place peppers in ice water to stop cooking process. Drain peppers well and place cut side up in 8 x 8-inch baking dish.
Cook ground turkey as specified on the package. Always cook to well-done, 165F as measured by a meat thermometer.
Add onion, garlic, basil, salt, if desired, ground pepper, tomatoes, and rice; continue to cook 5 to 6 minutes or until heated through and most of the juices have reduced.
Remove meat mixture from heat and stir in 1/2 cup cheese.
Mound heaping 1/2 cup of mixture into each pepper half.
Bake 20 minutes or until filling is hot and peppers are tender.
Remove peppers from oven and sprinkle remaining 1/4 cup cheese on top of peppers. Sprinkle with paprika and parsley, if desired.
Always cook to an internal temperature of 165F. Learn how to safely handle turkey.
Nutritional Information Per Serving: Calories: 160; Protein: 20 g; Fat: 2.5 g; Sodium: 210 mg; Cholesterol: 30 mg; Saturated Fat: 1 g; Dietary Fiber: 3 g ; Sugars: 5 g ; Carbohydrates: 14 g
WILD RICE AND TURKEY SALAD
Servings: 4
Find this recipe at: http://diabeticgourmet.com/recipes/html/42.shtml
Ingredients
1/2 cup wild rice
1/4 cup green onions, chopped
1-1/2 cup water
1/4 cup olive oil
2 cups turkey, cooked and chopped
2 tablespoons red or white wine vinegar
1 cup celery, chopped
1/4 teaspoon black pepper
1/2 cup sweet red pepper, chopped
1/4 teaspoon ground nutmeg
2 tablespoons fresh parsley leaves, chopped
1/3 cup raisins
1 apple, chopped
Chopped pecans, for garnish
Directions
Cook the rice in the water until tender, about 50 minutes.
Cut the turkey into bite-size pieces.
Combine all the ingredients in a bowl and toss.
Cover and chill until ready to serve.
Sprinkle on the pecans just before serving.
Nutritional Information Per Serving: Calories: 422; Protein: 24 g; Fat: 18 g; Carbohydrates: 26 g; Exchanges: 3 Meat; 1 Bread; 1-1/2 Fruit; 2 Fat
TURKEKY VEGGIE SNACKS
This recipe begins, “This is a Biggest Loser Approved recipe.”
Yield: 9 servings
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Ingredients
12-ounces Jennie-O Deli Favorites Oven Roasted, Reduced Sodium Turkey Breast, from the service deli, makes 28 cubes
28 cherry tomatoes, halved
12-ounces low-fat mozzarella cheese, cubed
1 English cucumber, cubed
28 basil leaves
28 (5-inch) skewers
Non-fat Italian dressing or balsamic vinegar for dipping, if desired
Directions
Thread turkey cube, tomato half, cheese, cucumber, tomato half and basil leaf on each skewer.
Serve with no-fat dressing or balsamic vinegar for dipping, if desired.
Nutritional Information Per Serving: Calories: 160; Protein: 14 g; Fat: 6 g; Sodium: 490 mg; Cholesterol: 15 mg; Saturated Fat: 1.5 g; Dietary Fiber: 1 g ; Carbohydrates: 14 g
SOUTHWESTERN TURKEY BURGER
From Diabetic Connect
http://www.diabeticconnect.com/diabetic-recipes/general/1846-southwestern-turkey-burger
This recipe begins, “Serve burgers wrapped in lettuce for a low-carb, gluten-free meal.” Makes 2 servings.
Ingredients
12 ounces ground turkey
1/2 teaspoon ground cumin
1/4 teaspoon garlic powder
1 teaspoon canola oil spray
1/2 medium avocado, cut into 6 slices
1/2 small tomato, sliced
Optional: 2 tablespoons sour cream
4 green lettuce leaves
Directions
Preheat oven to 350 degrees F.
Combine the ground turkey, cumin, and garlic in a bowl and mix well. Form into two patties. Heat a medium non-stick skillet over medium heat. Mist both sides of each burger with canola oil spray. Cook in the skillet 3-1/2 minutes. Transfer to a pre-heated 350 degree F oven and bake five minutes or until cooked through.
Let stand five minutes to cool slightly. Place each burger on a piece of leaf lettuce. Top each burger with three slices of avocado, tomato, a tablespoon of sour cream and the remaining slices of leaf lettuce.
Nutritional Facts: Servings: 2; Calories – 384; Total Fat – 25g; Saturated Fat – 6g; Sodium – 111mg; Carbohydrates – 6g; Fiber – 4g; Sugars – 1g; Protein – 35g
TURKEY BACON BURGER
This recipe begins, “If you're a fan of The Biggest Loser show, then you may have watched host Bob Harper teach contestants how to make Turkey Bacon Burgers. The contestants loved their Turkey Bacon Burgers and now we're sharing the recipe for you to try...”
Makes 10 servings
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Ingredients
1 (16-ounce) package Jennie-O Extra Lean Ground Turkey Breast
1 (16-ounce) package Jennie-O Lean Ground Turkey
15 slices of chopped, uncooked Jennie-O Turkey Bacon
1/2 cup minced onion
1 tablespoon chopped garlic
1/2 teaspoon freshly ground black pepper
10 lettuce leaves
10 tomato slices
20 sweet onion slices
avocado slices, if desired
pickled jalapeno slices, if desired
mustard, if desired
Directions
In large mixing bowl, combine ground turkey,onion, garlic and pepper*.
Add 15 slices of chopped, uncooked Jennie-O Turkey Bacon to the meat mixture. For ease of chopping, place bacon slices in freezer for 15 minutes. Chop finely while still firm.
Form into 10 patties. Ideally, make this mixture at least 8 hours before cooking so that the turkey can marinate with the other ingredients. Freeze any extra formed patties to thaw later.
Heat grill to medium-high heat. Grill turkey burgers approximately 14 to 16 minutes. Always cook to well-done, 165F as measured by a meat thermometer.
Layer lettuce, tomato, turkey burger and onion. Top with avocado, pickled jalapeno and mustard, if desired.
Always cook to an internal temperature of 165F. Learn how to safely handle turkey.
Nutritional Information Per Serving: Calories: 140; Protein: 20 g; Fat: 4 g; Sodium: 65 mg; Cholesterol: 55 mg; Saturated Fat: 4 g; Dietary Fiber: 1 g; Sugars: 4 g; Carbohydrates: 6 g
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